It’s not about turning a meat burger into a mock-meat patty. But to see the vegan patty as a new taste explosion, and not as a meat substitute. Or which law book says that a burger must be made with meat ;)?
I wanted to emphasize that again at this point, as I and probably many others will be confronted with comments, that vegans are supposed to stop veganizing burgers because a burger can only be done with meat. Even though this burger is not based on “fake soy”, I would like to point to my article about soy myths to care about rumors. Sry just had to talk about this after some Instagram comments :).
Vegan lentil cranberry burger
More importantly, let’s now dedicate ourselves to the burger 🙂 and with this to a more beautiful part. Moreover, as far as I know, most of my readers are very positive about a plant-based diet anyway, or vegan themselves.
The burger sounds complicated at first and is a bit more elaborate compared to my other recipes. Still, for a burger, it goes relatively fast and the effort is worth it in my opinion :). I am curious about yours!
The secret of an ultimate Burger
When it comes to the secret of the perfect plant-based burger, you can’t get around the word roast. Indeed, there’s no other way to prepare a burger than by roasting to get the most out of the taste and the best out of the ingredients.
Smoky, juicy and aromatic – that’s what we expect when we bite into a vegetarian burger. The roasting of vegetables and patties is definitely a must. And someone who likes it smokier can add liquid smoke or smoked salt. However, it does not fit very well in every kitchen standard. Nevertheless, I usually prefer to bake my patties in the oven, as it is simply the healthiest way to prepare them.
- 4 burger buns
- For the patties:
- 200 g dark lentils
- 3- 4 tbsp apple cider vinegar
- 1 large onion
- 2 cloves garlic
- ½ zucchini
- 1 handful of brown champions
- 2 tsp mustard
- 30 g dried cranberries
- 4 tbsp soy sauce
- 1 handful of coriander or parsley
- 1 tbsp linseed
- 2 tbsp olive oil for frying
- 4 tbsp corn crumbs for breading
- Filling:
- 2 tomatoes
- 8 salad leaves
- ½ cucumber
- Oil-free mayonnaise
- Prepare the lentils according to the package insert.
- Coarsely chop the onion and garlic and sauté briefly in apple cider vinegar.
- Dice the zucchini and mushrooms, add after 3 minutes and cook until done.
- Wash and pluck the coriander or parsley.
- Roughly puree the vegetables with the other ingredients for the lentil patties with a blender or in a food processor. Season with salt and pepper.
- Depending on the thickness, form 6-8 large burgers.
- Put the corn crumbs on a plate and turn the patties in it.
- Heat the oil in a pan and fry the burgers on both sides for about 10 minutes. Turn carefully so that they do not fall apart.
- Prepare Mayonnaise
- Halve the burger buns and spread with mayonnaise.
- Wash salad, cucumber, and tomatoes. Remove styles and cut into slices.
- Layer the buns as preferred.
- The burgers are a slight variation of the lentil balls and can also be served as balls in pitas.
This burger is perfect to feed crowd :). One batch should serve around 4 people. And if you are more into a solo dinner, you can make more in advance and be prepared for the week. The patties can be stored in the fridge and served cold too.
Have you tried the vegan Burger?
I’d love to hear your feedback in the comments down below or on Instagram. Tag me so I can see it.
xX, Annelina
[…] the oven. You might know my opinion about those cooking options:). Otherwise, you can check out the ultimate burger. I have a short overview there about healthy cooking […]